Soondae is a type of boiled blood sausage in Korean cuisine.It is made by stuffing beef intestines mainly with sweet rice and clear noodles mixedwith various ingredients in fresh beef blood.Put a little bit of soondae-salt as your choice of

Jokbal is an authentic and popular Korean dish cooked with pig’s trotter(long front feet).We cook the meat with a combination of 12 different secret ingredients. Jokbal contains a lot of gelatin and is thus said to promote firm, wrinkle-free skin.The

BoSsam is a pork belly meat steamed with ginger. Steaming instead of boiling keeps the good meat juice inside of meat. To eat, after slightly dipping the meat in the Korean fish sauce(SaeWooJut), wrap the meat on a pickled cabbage

Hae Jang-Guk(해장국) or hangover soup refers to all kinds of Guk or soup eaten for a hangover cure in Korean cuisine. It means “soup to chase a hangover” and is also called SoolGuk (Korean: 술국). It usually consists of dried

The star ingredient in this hearty Korean soup is sundae – Korean blood sausage. The soup is prepared with a flavorful broth that includes sliced sundae, other types of offal, vegetables, and noodles, while rice can be added to the soup or served on the side.

Sundaeguk is regarded as an excellent hangover remedy and it is usually enjoyed with kimchi, kkakdugi, or other Korean side dishes (banchan).